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Jorge González Vidal posted an update 8 months ago
8 months ago (edited)
Kinder Cake
I just finished a Kinder cake that I made for my daughter to celebrate her birthday.
The cake has a base of cookies and butter, and a filling made of cream cheese, cream, hazelnut cream and pieces of Kinder bars. On top is a milk chocolate ganache, some flowers made with whipped cream and some Kinder chocolates.
It’s delicious!!!! 🤤🎂🎉🎊
Tarta Kinder
Acabo de terminar una tarta Kinder que le he hecho a mi hija para celebrar su cumpleaños.
La tarta lleva una base de galletas y mantequilla, y un relleno compuesto de queso crema, nata, crema de avellanas y trozos de barritas Kinder. Y por encima lleva una ganache de chocolate con leche, unas flores hechas con nata montada y…
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Mercedes Delgado de Miguel, Eduart Stafa and 5 others2 Comments- View more comments
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Tuna, hard-boiled egg, green bell pepper and onion patties
Level:
Executive Chef
Empanadillas de atún, huevo duro, pimiento verde y cebolla
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
#BeforeAndAfterScoolinary
Empanadillas stuffed in this case with hard boiled egg, green bell pepper, onion, tuna fish
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Empanadillas rellenas en este caso de huevo duro, pimiento verde, cebolla, atún
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
The squid sandwich or bocadillo de calamares is a very common culinary specialty in Spain consisting of squid coated in flour and fried in olive oil, or the more sophisticated version which is all of the above plus a spicy tomato sauce and garlic mayonnaise similar to patatas bravas. It is usually served hot, freshly made. This type of sandwich…
Level:
Executive Chef
El bocadillo de calamares o bocata de calamares es una especialidad culinaria muy frecuente en España consistente en calamares rebozados en harina y fritos en aceite que suele ser de oliva, o bien la versión más sofisticada que es todo lo anterior más una salsa de tomate picante y mayonesa con ajo similar a la de las patatas bravas. Se suele…
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Catherine Merck posted an update 8 months ago
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Eduart Stafa posted an update 8 months ago
Mini beef steak with potato pure..boiled zuchini carrot and cauliflower..onion rings…
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
Today I want to show you this gift that I just got. Although it looks like a flying saucer…. It is not 😂 It is a traditional Portuguese cataplana, made of copper. It is typical of Portuguese cuisine, specifically from the Algarve, and is used to cook a lot of dishes, especially fish and seafood.
I wasn’t expecting it and it has been a great…
Level:
Executive Chef
Hoy os quiero enseñar este regalo que me acaban de hacer. Aunque parezca un platillo volante… No lo es 😂 Es una cataplana portuguesa tradicional, de cobre. Es típica de la cocina portuguesa, concretamente del Algarve, y se usa para cocinar un montón de platos, sobre todo de pescado y marisco.
No me lo esperaba y ha sido una gran sorpresa.…
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jaddygonzalez to Scoolinary S.L 8 months ago
8 months ago (edited)
Active challenge #BeforeAndAfterScoolinary
Paisa tray ! I named it “From the field to the table”
The bandeja paisa was born to feed workers in the field. That’s why it is abundant and not afraid to take up space.
In this challenge I wanted to respect its essence, but reinvent its presentation especially avocado and bacon in another…
Reto activo | #AntesYDespuesdeScoolinary
Bandeja paisa ! Lo nombré “Del campo a la mesa”
La bandeja paisa nació para alimentar trabajadores en el campo. Por eso es abundante y sin miedo a ocupar espacio.
En este reto quise respetar su esencia, pero reinventar su presentación especialmente aguacate y tocino en otra preparacion:
Foto 1:…
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Raul Segura Aparicio posted an update 8 months ago
Today I share my hake with mashed potatoes. Thanks to this course I am eating new dishes that a few months ago I never imagined I could cook. Fish … I only ate it at weddings. Now I have reasons to improve my cooking and my diet.
Hoy comparto mi merluza con pure de patata. Gracias a este curso estoy comiendo nuevos platos que hace unos meses no imagine que cocinara. Pescado … Solo lo comia en bodas. Ahora tengo motivos para ir mejorando mi cocina y mi alimentacion.
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Vykinta Kilmonyte posted an update 8 months ago
New photo of my gingerbread mushrooms
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
#BeforeAndAfterScoolinary
Candied apples with crunchy sobrassada and cured cheese cream with baked apples
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Manzanas confitadas con crujiente de sobrasada y crema de queso curado con manzana asada
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Maku Oya posted an update 8 months ago
I need your wise advice, do you remember the botillo hearts that I am making for the skewer contest? Well, I have a doubt because as I am a novice in the kitchen I don’t have much idea of combinations and contrasts.
The question is that I was thinking that as the heart of potato and botillo is warm and crunchy, would it be good if the cabbage…
Hola compis! Necesito vuestro sabio consejo. ¿Os acordáis de los corazones de botillo que estoy haciendo para el concurso de pinchos? Pues tengo una duda porque como soy muy novata en la cocina no tengo mucha idea de combinaciones y contrastes.
La cuestión es que estaba pensando que como el corazon de patata y botillo va calentito y crujiente…
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Jorge González Vidal posted an update 8 months ago
Yogurt cake
Yesterday I made the typical yogurt sponge cake, to which I put chocolate chips in the dough, and then I decorated it with white chocolate.
A good breakfast!!!! 😊🍩
Bizcocho de yogurt
Ayer elaboré el típico bizcocho de yogur, al que le metí pepitas de chocolate en la masa, y luego lo adorné con chocolate blanco.
Un buen desayuno!!!! 😊🍩
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
#BeforeAndAfterScoolinary
In the #MexicanChallenge I presented these tacos de oreja and now I present it to you as the challenge #AntesYDespuesdeScoolinary, yes, yes the before and after, do you know why? Because when you feel very confident about what you do you have to defend it to death, and of course many people can give these tacos…
Level:
Executive Chef
#AntesYDespuesdeScoolinary
En el reto #MexicanChallenge presenté estos tacos de oreja y ahora os lo presento como el reto de #AntesYDespuesdeScoolinary, si, si el antes y el después, ¿sabéis por qué? Porque cuando uno se siente muy seguro por lo que hace tiene que defenderlo a muerte, y claro que mucha gente le puede dar miles de vueltas a…
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Belen Cortes posted an update 8 months ago
One of my best burgers and the best seller in my restaurant is called FACTONY and it’s like this:
200g discarlux beef beef patty, with gouda cheese and cheddar cheese, we let it melt the meat to taste but it is usually to the point, pulledpork with caramelized onion, bacon and bbq dukce.
Una de mis mejores hamburguesas y la mas vendida en mi restaurante se llama FACTONY y es asi:
Hamburguesa de 200g de vaca de carne discarlux, con queso gouda y queso cheddar, lo dejamos fundir la carne al gusto pero suele ser al punto, pulledpork con cebolla caramelixzada, bacon y bbq dukce.
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